Jamaican Carrot Juice Recipe

• 1 lb (about 5-6 large) carrots, peeled and chopped
• 4 cups water (divided)
• 1 cup sweetened condensed milk (adjust to taste)
• 1 tsp vanilla extract
• ½ tsp grated nutmeg
• ½ tsp ground cinnamon
• 1 tsp freshly squeezed lime juice (optional)
• Ice cubes for serving
• Wray and Nephew overproof white rum (optional)

1. Boil the Carrots:
   Add the chopped carrots to a large pot with 2 cups of water.
   • Bring to a boil and cook until the carrots are tender, about 10-15 minutes.
   • Remove from heat and let the carrots cool slightly.
   • (Boiling the carrots can be skipped in leu of just chopping if desired)

1. Blend the Carrots:
   • Once the carrots are cool, transfer them along with the water they were boiled in into a blender.
   • Add an additional 2 cups of cold water.
   • Blend until the mixture is smooth.

1. Strain the Mixture:
   • Using a fine mesh strainer, cheesecloth, or a clean kitchen towel, strain the carrot mixture into a large bowl or pitcher to remove any pulp. Press down to extract as much liquid as possible.
   • Discard the pulp or save it for another use (such as adding to soups or baked goods).

1. Sweeten and Flavor:
   • Stir in the sweetened condensed milk until fully combined.
   • Add the vanilla extract, grated nutmeg, ground cinnamon, and lime juice (if using).
   • Mix well to combine all the flavors.
   • (Typically, the lime juice is skipped if using condense milk; instead you can add fruits to flavor)

1. Chill and Serve:
   • Refrigerate the carrot juice until it’s well chilled.
   • Serve over ice cubes for a refreshing, creamy drink.

• Adjust Sweetness: You can adjust the sweetness by adding more or less condensed milk based on your preference.
• Spice It Up: Some people like to add a splash of rum or a sprinkle of allspice for an extra kick.

Enjoy your refreshing Jamaican Carrot Juice!